Looking for dishes to feed a large party? How about a versatile salad that is both sweet and refreshing, crispy and juicy, sweet & a little spicy? This nutrient-packed salad pairs contrasting ingredients to bring you a mix of tastes & textures. Be sure to adjust the serving size to your needs!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
- 300 g curly kale
- 250 g mix of Butterhead & Green Coral
- 1 local mango
- 100 g grapes
- 100 g cherry tomatoes
- 50 g sunflower microgreens
- 30 g red radtish optional
- 2 tbsp honey
- 1 lime
- 1-2 tbsp olive oil extra virgin
- Salt & Pepper
Preheat the oven to 180C.
Massage the curly kale with extra virgin olive oil in a baking tray and add salt & pepper to season.
Bake the kale at 180C for 10-12 minutes or until crispy
Dice the mango and slice the grapes into halves.
Cut the red radish into thin slices for slight spiciness (optional).
Plate the salad bowl with the lettuce at the base & mix in the fruits, microgreens, sliced red radish & baked kale chips.
Squeeze the lime over the salad & drizzle with pure honey.
Keyword kale, microgreens, radish, vegan, Vegetarian